This amazingly tasty Curry Chicken Marinade combines Greek yogurt, lime juice, and yellow curry powder to make an addictively delicious, tender, and moist chicken dinner! It's a perfect marinade for boneless, skinless chicken breasts, split chicken breasts, chicken thighs, or chicken quarters!
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Instructions
Mix all ingredients in a small bowl. Combine yogurt, lime juice, curry powder, and salt until smooth.
Transfer the marinade into a ziploc plastic storage bag then add your chicken pieces. Seal securely while squeezing out any excess air.
Massage the curry marinade into the chicken through the bag.
Refrigerate for at least 4 hours prior to use. Freeze for up to 3 months.
Notes
This curry chicken marinade yields approximately ⅔ cup of marinade, or 10 tablespoons + 1 teaspoon for each 1 pound of chicken meat. This was only two chicken breasts for my pound of chicken, but it could have accommodated a 3rd chicken breast.Yogurt-based marinades are not the best for freezing. Your cooked chicken may have a few small flakes from the yogurt, however, I have never had this happen. If you do see it, you can scrape it aside or not. Your flavor will still be awesome!